Fluffy Vanilla Bean Floaters (Print View)
Airy vanilla bean marshmallows atop smooth, creamy hot chocolate for a dreamy treat.
# What You'll Need:
→ Marshmallows
01 - 3 envelopes (0.75 oz) unflavored gelatin
02 - 1 cup cold water, divided
03 - 1 1/2 cups granulated sugar
04 - 1 cup light corn syrup
05 - 1/4 teaspoon kosher salt
06 - 1 vanilla bean, split and seeds scraped or 2 teaspoons pure vanilla extract
07 - 1/2 cup confectioners sugar, for dusting
→ Hot Chocolate
08 - 4 cups whole milk
09 - 1/2 cup unsweetened cocoa powder
10 - 1/2 cup granulated sugar
11 - 1/2 teaspoon sea salt
12 - 1 teaspoon pure vanilla extract
13 - Whipped cream for serving, optional
# How to Make:
01 - Sprinkle gelatin over 1/2 cup cold water in the mixer bowl and let it soften for 10 minutes.
02 - In a saucepan, combine remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Heat over medium stirring until sugar dissolves. Increase heat and boil without stirring until mixture reaches 240°F.
03 - With mixer on low, slowly pour hot sugar syrup into the bloomed gelatin.
04 - Add vanilla bean seeds or vanilla extract. Increase speed to high and beat until mixture is thick, glossy, and has tripled in volume, about 10 to 12 minutes.
05 - Lightly oil a 9x13-inch pan and dust with confectioners sugar. Spread marshmallow mixture evenly, dust top with confectioners sugar, and let set uncovered at room temperature for 4 hours.
06 - Use a lightly oiled knife to cut marshmallows into large squares. Dust sides with confectioners sugar to prevent sticking.
07 - Whisk milk, cocoa powder, sugar, and salt in a saucepan. Heat over medium until steaming and smooth, do not boil. Remove from heat and stir in vanilla extract.
08 - Pour hot chocolate into mugs, top each with a marshmallow floater, add whipped cream if desired, and serve immediately.
# Expert Suggestions:
01 -
- Homemade marshmallows taste nothing like the store-bought versions—pillowy soft with real vanilla flavor that actually lingers.
- The whole thing comes together in under an hour of active work, then you just wait while life happens.
- It's the kind of dessert that makes people think you're far more impressive in the kitchen than you actually are.
02 -
- Temperature matters more than time with the syrup—use a candy thermometer and don't guess, because 10 degrees in either direction changes everything about your marshmallow's texture.
- Beating the mixture is not optional; those 10-12 minutes of whipping are what create all that air and fluffiness that makes them float-worthy.
- Confectioners sugar is your best friend here—it prevents sticking better than anything else and is worth having on hand specifically for this.
03 -
- Don't rush the waiting time—those 4 hours of setting are what transform the mixture from soft marshmallow batter into something stable enough to cut and eat without falling apart.
- Invest in a good candy thermometer and clip it to the side of your pan where you can see it easily, because eyeballing temperatures is how batches fail.